Icelandic salmon, dill-cured the Nordic way, cut into bites.
Bite-sized Icelandic gravlax: salmon cured with salt, sugar, dill, and pepper, then vacuum-packed. 20.4g of protein per 100g. Serve cold with rye bread and gravlax sauce, on blinis, or straight onto a Nordic-style board. Store at 1-3°C; 21-day shelf life unopened, 2-3 days after opening. Pack size 200-250g.
Traditional Nordic gravlax cure: salt, sugar, dill, pepper
